CN107048170B - Preparation method of reconstituted rice suitable for patients with nephropathy - Google Patents
Preparation method of reconstituted rice suitable for patients with nephropathy Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 114
- 235000009566 rice Nutrition 0.000 title claims abstract description 114
- 208000017169 kidney disease Diseases 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 title abstract description 7
- 241000209094 Oryza Species 0.000 claims abstract description 113
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 63
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 63
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 238000001035 drying Methods 0.000 claims abstract description 22
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 17
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 17
- 230000003544 deproteinization Effects 0.000 claims abstract description 7
- 108091007735 digestive proteases Proteins 0.000 claims abstract description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 14
- 235000014103 egg white Nutrition 0.000 claims description 14
- 210000000969 egg white Anatomy 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 14
- 102000057297 Pepsin A Human genes 0.000 claims description 10
- 108090000284 Pepsin A Proteins 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 229940111202 pepsin Drugs 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 235000018102 proteins Nutrition 0.000 abstract description 53
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 210000003734 kidney Anatomy 0.000 abstract description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 2
- 235000021120 animal protein Nutrition 0.000 abstract description 2
- 235000012041 food component Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 10
- 235000019624 protein content Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 238000001816 cooling Methods 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 239000012466 permeate Substances 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000008213 purified water Substances 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 235000021075 protein intake Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 241001391944 Commicarpus scandens Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 208000020832 chronic kidney disease Diseases 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 108091005508 Acid proteases Proteins 0.000 description 1
- 108091005658 Basic proteases Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000001631 haemodialysis Methods 0.000 description 1
- 230000000322 hemodialysis Effects 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004393 prognosis Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the field of nutritional food, and discloses a preparation method of reconstituted rice suitable for being eaten by patients with nephropathy, which comprises the following steps: s1, deproteinization: protein in the rice is removed by adopting digestive protease; s2, pre-drying: pre-drying the deproteinized rice of step S1; s3, texture reconstruction and protein replacement: adopting protein reconstruction liquid to reconstruct the texture and replace protein of the deproteinized rice pre-dried in the step S2; and S4, drying the rice subjected to texture reconstruction and protein replacement to obtain the reconstructed rice. The protein content of the product of the invention is equivalent to that of common rice, the vegetable protein in the common rice is replaced by high-quality egg white protein, and the product has the nutritional components of the common rice and can be used as staple food for patients with nephropathy. Compared with the low-protein rice on the market, the low-protein rice has good taste, the protein content is improved, the low-protein rice is animal protein with high bioavailability, and no extra burden is caused to the kidney of a patient with nephropathy.
Description
Technical Field
The invention relates to the field of nutritional foods, in particular to a preparation method of reconstituted rice suitable for being eaten by patients with kidney diseases.
Background
The nephropathy belongs to high-incidence diseases in China, and survey data show that the incidence rate of the nephropathy in China is more than 10%. With the development of the course of disease, patients can suffer from chronic renal insufficiency, particularly patients in the later period of disease have stricter nutritional requirements, and if the patients do not strictly control food intake, malnutrition, repeated disease conditions and even more serious consequences are easily caused. Chronic kidney disease has specific requirements for protein, sodium, potassium, calcium, phosphorus, etc. As for the protein, it is preferable that the protein intake is 0.8 to 1.0 g/kg. d in the stages I to II to prevent the excessive intake of the protein. The protein intake in the III-IV stage is controlled to be about 0.6g protein/kg.d, and the high-quality protein reaches more than 60 percent. After V, the renal function of the patient is further reduced, and the protein needs to be controlled at 0.3g protein/kg.d. The recommended protein demand for hemodialysis patients during dialysis is 1.2 g/kg.d.
The kidney disease patients have specific requirements on protein intake, and the conventional rice or noodles and the like are used as staple food, and because the rice or noodles contain more plant proteins and the amino acid composition is not reasonable, the kidney burden is increased after the rice or noodles are eaten for a long time, the disease condition is further worsened, and the prognosis of the patients is seriously influenced. Therefore, there is a need to develop a rice product suitable for patients with nephropathy, which can meet the requirements of patients with nephropathy on protein, does not increase the burden on the kidney of patients with nephropathy, and can meet the nutritional requirements of patients in other aspects.
Disclosure of Invention
In view of the above, the invention aims to overcome the defects of the prior art and provide a preparation method of reconstituted rice with high-quality protein and suitable for being eaten by patients with nephropathy.
In order to solve the technical problem, the invention adopts the following scheme:
a method for preparing reconstituted rice suitable for patients with nephropathy comprises the following steps:
s1 deproteinization: protein in the rice is removed by adopting digestive protease;
s2, pre-drying: pre-drying the deproteinized rice of step S1;
s3 texture reconstruction and protein replacement: adopting protein reconstruction liquid to reconstruct the texture and replace protein of the deproteinized rice pre-dried in the step S2;
and S4, drying the rice subjected to texture reconstruction and protein replacement to obtain the reconstructed rice.
After the rice is subjected to enzymolysis by protease, the protein content in the rice is reduced, so that the texture of the rice is crisp and is easy to break, and meanwhile, the rice cannot keep a good rice shape when being cooked, and the edible quality is cracked, so that the requirement of a patient on the edible quality of the rice cannot be met. Aiming at the technical problem that the texture, cooking and eating quality of the rice are deteriorated due to the fact that the protein content in the rice is reduced through a biological enzymolysis technology at present, the high-quality protein reconstruction liquid is adopted to reconstruct the texture and replace the protein of the deproteinized rice so as to achieve the purpose of improving the texture, cooking and eating quality.
Further, in step S1, the digestive protease is pepsin; mixing 1 part of rice and 4-10 parts of 1-2 wt% pepsin solution in parts by weight, and carrying out enzymolysis for 6-15 hours at the temperature of 35-50 ℃ and the pH of 1-2.5. Through the adjustment of the parameters, a good foundation is built for the subsequent protein reconstruction, and the reduction of the quality of the rice caused by low protein removal rate or excessive enzymolysis due to insufficient enzymolysis is avoided.
From the aspects of the protein removal effect by enzymolysis and the influence of enzymolysis treatment on the appearance, color and texture of rice, the protein removal efficiency by enzymolysis of the acid protease is low, but the integrity of rice grains after enzymolysis is good; the protein removal effect of alkaline protease enzymolysis is general; the pepsin enzymolysis has good protein removing effect, and the processed shape, color and texture are good.
Further, in step S2, the deproteinized rice is placed in a ventilating constant temperature environment of 35-55 ℃, dried until the moisture content is 10-15%, taken out and cooled to room temperature.
Further, in step S3, the protein reconstitution liquid is a mixture of 1 part of egg white and 1-3 parts of water by weight; mixing 1 part of texture reconstruction liquid with 0.5-1.5 parts of rice which is pre-dried and then cooled to room temperature, heating to 35 ℃, and then placing in a vacuum microwave environment for treatment; the vacuum microwave conditions are as follows: the vacuum degree is minus 60 to minus 85KPa, the microwave power is adjusted to 600W, the microwave time is 1 to 3s, the time is suspended for 5 to 15s, the temperature is kept at 35 to 45 ℃, and the heating time is 5 to 15 min.
Further, in step S4, the rice subjected to texture reconstruction and protein replacement is placed in a ventilating constant-temperature environment of 35-55 ℃, dried until the moisture content is 9-12%, taken out and cooled to room temperature to obtain the reconstructed rice.
After the rice is subjected to enzymolysis by protease, the protein content in the rice is reduced, so that the texture of the rice is crisp and is easy to break, and meanwhile, the rice cannot keep a good rice shape when being cooked, and the edible quality is cracked, so that the requirement of a patient on the edible quality of the rice cannot be met. Aiming at the technical problem that the texture, cooking and eating quality of the rice are deteriorated due to the fact that the protein content in the rice is reduced through a biological enzymolysis technology at present, the high-quality protein reconstruction liquid is adopted to reconstruct the texture and replace the protein of the deproteinized rice so as to achieve the purpose of improving the texture, cooking and eating quality.
Specifically, 1 part of egg white is added with 1-3 parts of water, the mixture is uniformly stirred to prepare a protein texture reconstruction liquid, and the water is added to improve the fluidity of the egg white so as to better permeate the egg white into the rice. Adding 1 part of protein reconstruction liquid into the deproteinized rice which is pre-dried and cooled to room temperature, and heating to 35 ℃ to further improve the fluidity of the egg white protein reconstruction liquid. Then putting the rice into a vacuum microwave drying device, vacuumizing, and maintaining the temperature of the texture reconstruction liquid within a certain range by adjusting the microwave power, the microwave heating time and the microwave pause time to keep the fluidity of the egg white of the egg, but the temperature is not too high to cause the denaturation and solidification of the egg white, and simultaneously, the texture reconstruction liquid of the egg white is easier to permeate into the rice due to the vacuum state. The temperature of the texture reconstruction liquid is controlled by controlling the microwave heating time and the microwave pause time, the good fluidity of the texture reconstruction liquid is kept, and meanwhile, the reconstruction liquid is promoted to permeate into the rice by vacuumizing. Through the control of the key parameters, the state is kept at a proper time, and enough texture reconstruction liquid is ensured to permeate into the rice, which is also a key step for ensuring the quality of the subsequent reconstructed rice. On one hand, the texture of the rice is improved after the egg white texture reconstruction liquid permeates into the rice, so that the deproteinized rice is not too crisp and broken, the shape of the rice is kept well during cooking, the content of high-quality protein in the rice is increased, the nutritional value of the rice is increased, the nutritional mode of a nephropathy patient is met, and the kidney burden of the nephropathy patient is reduced.
Compared with the prior art, the invention has the following beneficial effects: the protein content of the product of the invention is equivalent to that of common rice, the vegetable protein in the common rice is replaced by high-quality egg white protein, and the product has the nutritional components of the common rice and can be used as staple food for patients with nephropathy. Compared with the low-protein rice on the market, the low-protein rice has good taste, the protein content is improved, the low-protein rice is animal protein with high bioavailability, and no extra burden is caused to the kidney of a patient with nephropathy. Therefore, the product of the invention can be used as daily staple food for patients with kidney diseases, improves the nutrition level and survival rate of the patients, and is natural and safe.
Detailed Description
In order to make the technical solutions of the present invention better understood, the present invention is further described below.
Example 1
A method for preparing reconstituted rice suitable for patients with nephropathy comprises the following steps:
s1 deproteinization: adding 1 part of rice into 4 parts of 1wt% pepsin (the enzyme activity is more than or equal to 3000 IU/g) solution by weight, carrying out enzymolysis at the temperature of 35 ℃, carrying out enzymolysis with the pH of 1 for 6 hours, and draining;
s2, pre-drying: putting the drained rice into a ventilated constant-temperature oven at 35 ℃, drying until the moisture content is 10%, taking out, and cooling to room temperature;
s3 texture reconstruction and protein replacement: adding 1 part of protein reconstruction liquid (1 part of egg white and 1 part of purified water are added and uniformly stirred) into 0.5 part of rice cooled to room temperature, heating to 35 ℃, then putting the rice into a vacuum microwave dryer, setting the vacuum degree to be-60 KPa, adjusting the microwave power to 600W, setting the microwave time to be 1s, pausing for 5s, keeping the temperature to be about 35 ℃, setting the heating time to be 5min, taking out and draining;
s4, drying: putting the rice subjected to texture reconstruction and protein replacement into a ventilating constant-temperature oven at 35 ℃, drying until the moisture content is 9%, taking out, and cooling to room temperature to obtain reconstructed rice;
s5, packaging: packaging the reconstituted rice.
Example 2
A method for preparing reconstituted rice suitable for patients with nephropathy comprises the following steps:
s1 deproteinization: adding 1 part of rice into 10 parts of 2wt% pepsin (the enzyme activity is more than or equal to 3000 IU/g) solution by weight, carrying out enzymolysis at the temperature of 50 ℃, carrying out enzymolysis at the pH value of 2.5 for 15 hours, and draining;
s2, pre-drying: putting the drained rice into a ventilation constant-temperature oven at 55 ℃, drying until the moisture content is 15%, taking out, and cooling to room temperature;
s3 texture reconstruction and protein replacement: adding 1 part of protein reconstruction liquid (1 part of egg white and 3 parts of purified water, stirring uniformly) into 1.5 parts of rice cooled to room temperature, heating to 35 ℃, then putting into a vacuum microwave dryer, setting the vacuum degree to-85 KPa, adjusting the microwave power to 600W, microwave time to be 3s, pausing for 15s, keeping the temperature at about 45 ℃, setting the heating time to be 15min, taking out, and draining;
s4, drying: putting the rice subjected to texture reconstruction and protein replacement into a 55-DEG C ventilation constant-temperature oven, drying until the moisture content is 12%, taking out, and cooling to room temperature to obtain reconstructed rice;
s5, packaging: packaging the reconstituted rice.
Example 3
A method for preparing reconstituted rice suitable for patients with nephropathy comprises the following steps:
s1 deproteinization: adding 1 part of rice into 7 parts of 1.5wt% pepsin (the enzyme activity is more than or equal to 3000 IU/g) solution by weight, carrying out enzymolysis at the temperature of 43 ℃, carrying out enzymolysis with the pH value of 1.8 for 10 hours, and draining;
s2, pre-drying: putting the drained rice into a ventilation constant-temperature oven at 45 ℃, drying until the moisture content is 12%, taking out, and cooling to room temperature;
s3 texture reconstruction and protein replacement: adding 1 part of protein reconstruction liquid (1 part of egg white and 2 parts of purified water, stirring uniformly) into 1 part of rice cooled to room temperature, heating to 35 ℃, then putting into a vacuum microwave dryer, setting the vacuum degree to-75 KPa, adjusting the microwave power to 600W, microwave time to 2s, pausing for 10s, keeping the temperature at about 40 ℃, setting the heating time to 10min, taking out, and draining;
s4, drying: putting the rice subjected to texture reconstruction and protein replacement into a ventilating constant-temperature oven at 40 ℃, drying until the moisture content is 10%, taking out, and cooling to room temperature to obtain reconstructed rice;
s5, packaging: packaging the reconstituted rice.
Comparative example 1
This comparative example is similar to example 3, except that the deproteinization conditions were as follows: adding 1 part of rice into 2 parts of 1.5% pepsin (enzyme activity is more than or equal to 3000 IU/g) solution, carrying out enzymolysis at 43 ℃, carrying out enzymolysis with pH of 1.8, and carrying out enzymolysis for 10 hours.
Comparative example 2
This comparative example is similar to example 3, except that the conditions for texture reconstruction and protein replacement are as follows: adding 1 part of protein reconstruction liquid (1 part of egg white and 2 parts of purified water, stirring uniformly) into 1 part of rice cooled to room temperature, heating to 35 ℃, then putting into a vacuum microwave dryer, setting the vacuum degree to-50 KPa, adjusting the microwave power to 600W, microwave time to 4s, pausing for 20s, keeping the temperature at about 50 ℃, setting the heating time to 20min, taking out, and draining.
First, nutrient component detection
The nutrient components of the examples 1-3 and the comparative examples 1 and 2 are respectively detected by using a conventional detection technology, and the detection results are as follows:
| item | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Ordinary rice (Long-shaped rice) |
| Protein (%) | 7.35 | 7.06 | 7.75 | 7.63 | 6.25 | 7.70 |
| Fat (%) | 0.62 | 0.65 | 0.68 | 0.66 | 0.61 | 0.70 |
| Carbohydrate (%) | 77.86 | 75.41 | 74.53 | 73.92 | 73.83 | 77.90 |
| Moisture (%) | 9.21 | 12.23 | 10.34 | 10.29 | 10.42 | 13.00 |
| Sodium (mg/100 g) | 2.73 | 2.68 | 2.35 | 2.30 | 2.41 | 2.70 |
As can be seen from the above test data, the protein contents of examples 1 to 3 of the present invention are comparable to those of ordinary rice. The protein content of comparative example 1 is equivalent to that of ordinary rice, but the effect of removing the protein in the rice by enzymolysis is not good as that of example 3, so that the rice protein in the protein of comparative example 1 is relatively large. Comparative example 2 partial denaturation of protein due to insufficient vacuum and high holding temperature in the conditions of texture reconstitution and protein replacement made it more difficult for the protein reconstitution liquid to enter the rice, resulting in a decrease in protein content.
Claims (7)
1. A preparation method of restructured rice suitable for being eaten by patients with kidney diseases is characterized by comprising the following steps:
s1, deproteinization: protein in the rice is removed by adopting digestive protease;
s2, pre-drying: pre-drying the deproteinized rice of step S1;
s3, texture reconstruction and protein replacement: adopting protein reconstruction liquid to reconstruct the texture and replace protein of the deproteinized rice pre-dried in the step S2;
s4, drying the rice subjected to texture reconstruction and protein replacement to obtain reconstructed rice;
in the step S3, the protein reconstruction liquid is a mixture of egg white and water, the protein reconstruction liquid is mixed with rice, 1 part of the protein reconstruction liquid is mixed with 0.5-1.5 parts of rice which is pre-dried and then cooled to room temperature in parts by weight, the mixture is heated to 35 ℃, and the mixture is treated in a vacuum microwave environment after being heated;
the vacuum microwave conditions are as follows: the vacuum degree is-60 to-85 KPa, the microwave power is adjusted to 600W, the microwave time is 1 to 3s, the time is suspended for 5 to 15s, the temperature is kept at 35 to 45 ℃, and the heating time is 5 to 15 min.
2. The method for preparing reconstituted rice suitable for patients with renal diseases according to claim 1, wherein in step S1, the digestive protease is pepsin.
3. The method of claim 2, wherein in step S1, 1 part of rice is mixed with 4-10 parts of 1-2 wt% pepsin solution by weight for enzymolysis.
4. The method for preparing reconstituted rice suitable for patients with kidney diseases to eat according to claim 3, wherein in step S1, the rice is subjected to enzymolysis with pepsin at 35-50 ℃ and pH 1-2.5 for 6-15 h.
5. The method for preparing reconstituted rice suitable for patients with renal diseases according to claim 1, wherein in step S2, the deproteinized rice is dried to a moisture content of 10-15% in a ventilated constant temperature environment of 35-55 ℃.
6. The method for preparing reconstituted rice suitable for eating by patients with renal diseases according to claim 1, wherein the protein reconstitution liquid is a mixture of 1 part of egg white and 1-3 parts of water in parts by weight.
7. The method for preparing reconstituted rice suitable for eating by patients with renal diseases according to claim 1, wherein in step S4, the rice subjected to texture reconstitution and protein replacement is placed in a ventilated constant temperature environment of 35-55 ℃, dried until the moisture content is 9-12%, taken out and cooled to room temperature to obtain the reconstituted rice.
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| CN103564306A (en) * | 2013-10-30 | 2014-02-12 | 刘良忠 | Refined rice suitable for patients suffering from kidney disease and processing method thereof |
| CN104012853A (en) * | 2014-06-17 | 2014-09-03 | 中恩（天津）医药科技有限公司 | Preparation method of rice suitable for patients with kidney diseases |
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| CN102599506A (en) * | 2012-03-16 | 2012-07-25 | 南昌大学 | Production method of low-protein texturized rice |
| CN104982833A (en) * | 2015-07-07 | 2015-10-21 | 山东省农业科学院农产品研究所 | Method for processing low protein instant rice suitable for being eaten by diabetic nephropathy patient |
| CN105918859A (en) * | 2016-04-27 | 2016-09-07 | 武汉轻工大学 | Amaranthus hypochondriacus recombinant rice and production method thereof |
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| CN103564306A (en) * | 2013-10-30 | 2014-02-12 | 刘良忠 | Refined rice suitable for patients suffering from kidney disease and processing method thereof |
| CN104012853A (en) * | 2014-06-17 | 2014-09-03 | 中恩（天津）医药科技有限公司 | Preparation method of rice suitable for patients with kidney diseases |
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